Presenting my Halloween dip debut!
I love everything about Halloween. I love dressing up in costumes, dressing up my house in decorations, and of course, dressing up my food. I have a whole collection of special, spooky Halloween recipes, from breakfast to dessert.
But there’s one food I didn’t have a spooky version of: a dip. Which is just crazy, right? I mean, I love party dips and I love Halloween, so how could I not have a party dip for Halloween?
Well, time to fix that! For my Halloween dip debut, I decided on a sweet dip that would work with my favorite monster candy eyes. A cannoli dip, with a blend of sweet ricotta and cream cheese, cream, and vanilla pudding mix whipped together and studded with chocolate chips, seemed like a perfect choice.
Now I just needed something to dip in it. And why choose plain old graham crackers when I could double down on the spooky with a “bloody” version of lace cookies? All it took was a little (okay, a lot) of red food coloring to make a creepy cookie that looks right at home with the monster-eye dip.
Served up together, this Halloween Cannoli Dip and Spooky Lace Cookies look appropriately scary. And eaten together, they taste scary good.
Halloween Cannoli Dip and Spooky Lace Cookies
Bloody Spooky Lace Cookies
- Preheat your oven to 350 degrees F. Prepare two baking sheets by lining them with a silicone baking mat or parchment paper.
- In a small saucepan, put the sugar, cream, butter, red food coloring, and corn syrup.
- Heat mixture over medium heat, stirring often, until the sugar has dissolved and the mixture comes to a rolling boil. Boil mixture for 1 minute then remove from heat.
- Stir in the almonds, salt, cinnamon, flour, and vanilla. Let this mixture cool for about 15-20 minutes, it should be cool enough to safely touch, and thick enough to roll into balls.
- Create marble sized balls of the mixture and place them onto your lined baking sheet. It is important to leave plenty of space between the cookies as they will spread quite a bit. Do this for both of your baking sheets.
- Bake both sheets in the preheated oven for about 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes then very carefully move the very delicate
cookies to a plate or cooling rack to cool further.
- Repeat the baking process for the remaining cookie batter.
Halloween Cannoli Dip
- In a bowl whip together the ricotta, softened cream cheese, and pudding mix until thoroughly combined.
- Slowly add in the cream and mix until light and fluffy. If the dip seems too stiff, add a little more cream.
- Mix in 1⁄2 cup of chocolate chips. Keep in the refrigerator until ready to serve.
- Garnish with candy eyes and chocolate chips.
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Halloween Spooky Cannoli Dip with Lace Cookies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves:15
Hover over “serves” value to reveal recipe scaler
Ingredients
“Bloody” Lace Cookies
- 3/4 cups blanched slivered almonds
- 3.5 tablespoons all purpose flour
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 1 tablespoons heavy cream
- 1.5 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 teaspoon cinnamon
- red food coloring
Cannoli Dip
- 1.5 cup whole milk ricotta
- 4 oz cream cheese softened
- 1 cup heavy cream
- 1 pkg vanilla or french vanilla pudding mix
- 1/2 cup mini semi-sweet chocolate chips.
- candy eyes and more mini chocolate chips for garnish optional
Instructions
“Bloody Lace Cookies”
-
Preheat your oven to 350 degrees F. Prepare two baking sheets by lining them with a silicone baking mat or parchment paper.
-
In a small saucepan, put the sugar, cream, butter, red food coloring, and corn syrup. Heat mixture over
-
medium heat, stirring often, until the sugar has dissolved and the mixture comes to a rolling boil. Boil mixture for 1 minute then remove from heat.
-
Stir in the almonds, salt, cinnamon, flour, and vanilla.
-
Let this mixture cool for about 15-20 minutes, it should be cool enough to safely touch, and thick enough to
-
roll into balls.
-
Create marble sized balls of the mixture and place them onto your lined baking sheet. It is important to leave
-
plenty of space between the cookies as they will spread quite a bit. Do this for both of your baking sheets.
-
Bake both sheets in the preheated oven for about 10-12 minutes.
-
Let the cookies cool on the baking sheet for a few minutes then very carefully move the very delicate
-
cookies to a plate or cooling rack to cool further.
-
Repeat the baking process for the remaining cookie batter.
Cannoli Dip
-
In a bowl whip together the ricotta, softened cream cheese, and pudding mix until thoroughly combined.
-
Slowly add in the cream and mix until light and fluffy. If the dip seems too stiff, add a little more cream.
-
Mix in 1⁄2 cup of chocolate chips.
-
Keep in the refrigerator until ready to serve.
-
Garnish with candy eyes and chocolate chips.
Recipe Notes:
Nutrition Information:
Calories: 271kcal (14%)Carbohydrates: 24g (8%)Protein: 5g (10%)Fat: 18g (28%)Saturated Fat: 9g (45%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 49mg (16%)Sodium: 147mg (6%)Potassium: 98mg (3%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 493IU (10%)Vitamin C: 1mg (1%)Calcium: 88mg (9%)Iron: 1mg (6%)